of water over a gentle fire, and let it infuse till the strength is
out of the flowers, which will be in four or five hours; then strain
it thro' a flannel, and when 'tis cold bottle it up.


VIII.--PICKLES.

_To pickle Nasturtium-Buds_:--Gather your little knobs quickly after
your blossoms are off; put them in cold water and salt for three days,
shifting them once a day; then make a pickle (but do not boil it
at all) of some white-wine, some white-wine vinegar, eschalot,
horse-radish, pepper, salt, cloves, and mace whole, and nutmeg
quartered; then put in your seeds and stop them close; they are to be
eaten as capers.

_To keep Quinces in Pickle_:--Cut five or six quinces all to pieces,
and put them in an earthen pot or pan, with a gallon of water and two
pounds of honey; mix all these together well, and then put them in
a kettle to boil leisurely half an hour, and then strain your liquor
into that earthen pot, and when 'tis cold, wipe your quinces clean,
and put them into it: they must be covered very close, and they will
keep all the year.

_To pickle Ashen-keys_:--Take ashen-keys as young as you can get them,
and put them in a pot with salt and water; then take green whey, when
'tis hot, and pour over them; let them stand till they are cold before
you cover them, so let them stand; when you use them, boil them in
fair water; when they are tender take them out, and put them in salt
and water.